20 Horsham restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Coeliac UK accredited and listed on the Coeliac UK venues page. The menu marks GF and GFO items, and a dedicated fryer is used for chips. Staff are trained, and gluten-free dishes arrive flagged. The kitchen is shared, but the chain's gluten-free process is well-documented.
The Bok Shop offers a dedicated vegan Chick'n menu alongside its chicken dishes. Both menus use fresh ingredients. The kitchen shares state-of-the-art pressure fryers for chicken and vegan items, creating a cross-contamination risk. The menu page links to separate 'horsham' and 'horsham desserts' menus. Vegan dishes are not marked with a dedicated fryer or separate prep area. Staff awareness is not documented in the cited sources.
The restaurant holds Coeliac UK accreditation and is listed on that organisation’s venue directory. It has a dedicated gluten-free fryer, a dedicated kitchen space, and staff trained on coeliac safety. The menu clearly marks GF and GFA items. Multiple coeliac diners report no symptoms across visits. Food is prepared in a shared kitchen with cross-contamination controls, but the venue has robust protocols including separate preparation areas and flagged orders.
Bill's runs a full suite of dedicated gluten-free menus — separate GF sections for breakfast, brunch & lunch, dinner, desserts, a kids' GF menu, and GF set menus. The venue's own statement explicitly singles out gluten as the one allergen whose absence they can guarantee, stating that processes ensure all GF-marked dishes are made to recipes free from gluten. Multiple symptomatic celiacs report knowledgeable staff, flagged dishes, and no reactions. A dedicated fryer has been confirmed by community reviewers at this location. The kitchen is shared overall (standard menus carry gluten), but the structural GF setup — marked menus, dedicated fryer, trained staff, and a formal GF process guarantee — is among the strongest for a mainstream British chain. Tell your server you're coeliac when you sit down so the GF protocol is triggered.
Multiple vegetarian options are marked (V) throughout the menu, including Fettuccine Tartufo, Risotto alle Verdure, and several others. The dietary requirements page explicitly states staff are trained on allergens and cross-contamination. A FindMeGlutenFree listing also notes good vegetarian options. This is a shared kitchen but with clear menu marking and trained staff.
Gluten-free items (pizza, pasta, risotto, garlic bread) are marked on the menu and staff explain options carefully. A coeliac reviewer reports pasta and pizza are cooked separately, and the Atly listing notes gluten-free bases are made offsite to prevent cross-contamination. The kitchen is shared, not dedicated, so cross-contact risk exists. Best to confirm protocols with staff each visit.
The menu lists allergens per dish, making it straightforward to spot naturally gluten-free options, the chicken and beef Thai Red, Green, and Paneang curries, the Red Duck Rising Star, and most rice sides show no cereals with gluten. A full allergen guide is available on request and can be browsed online before a visit. Staff have a reputation for allergen awareness, and one diner reported GF-stickered plates being brought to the table. That said, the kitchen is shared with gluten-containing ingredients and the venue explicitly states that cross-contamination risk exists and dishes cannot be altered. It is not suitable for anyone who reacts to traces.
Monte Forte lists a separate 'Vegan Pizzas' section on the Deliveroo menu (Marinara and Ortolana), and many dishes on the allergen menu carry a VG code. The kitchen is shared with dairy and meat pizzas, so cross-contamination risk exists. Staff are directed to handle allergen queries via the Duty Manager. Sufficient for most vegan diners who are comfortable in a shared pizza kitchen.
Vegan dishes are labelled individually throughout the menu, and the range is genuinely wide. Starters include Italian Olives, Garlic Bread, Vegan Garlic Bread with MozzaRisella, Vegan Spicy Tomato Dough Bites, Vegan Pesto & Cheese Dough Bites, Rosemary & Olive Oil Bread, and Vegan Bruschetta Pizzetta. Main options include Vegan Margherita and Vegan Primavera (plus non-gluten versions of both), Pomodoro Pesto pizza, Vegan Spaghetti Al Pomodoro, Vegan Fettuccine Lentil Ragu, and the Artichoke Garden Grain Bowl. Vegan sides (Seasoned Roast Potatoes, Balsamic Glazed Greens, Side Salad) and vegan desserts (Sticky Coffee Pudding, Caramello Chocolate Torta) round things out, alongside a range of vegan drinks. The kitchen is shared with meat and dairy, so cross-contamination is possible.
Wagamama introduced a dedicated vegan menu in 2017 and it now covers roughly half the full menu, including the Vegatsu (seitan katsu curry), yasai gyoza, bang bang cauliflower, mushroom bao buns, wok-fried noodle and rice dishes, kare burosu ramen, and sorbet. Dishes are marked (vg) throughout. The kitchen is shared with meat and fish, so cross-contamination from shared woks and prep surfaces is possible. It is worth mentioning when ordering if strict separation matters.
The menu clearly marks vegan dishes, including a Vegan Korma and vegan set menus. The kitchen is shared, so cross-contamination is possible.
A reviewer noted a vegan chocolate and orange cake on the menu. Vegetarian and vegan options are available. No dedicated vegan fryer or separate kitchen has been reported, but staff members appear able to accommodate requests when asked.
Reported to offer a gluten-free menu with GF curry options. A coeliac reviewer noted an extensive choice of GF curry dishes and felt safe after speaking with the manager, though serving staff awareness was mixed. The kitchen is shared rather than dedicated, so cross-contamination risk exists. Confirming directly with the manager when ordering is advisable.
The Shish Turkish Restaurant is listed as a vegetarian-friendly option on the Visit Horsham directory. Turkish cuisine includes many vegetable-based meze and main dishes, such as hummus, falafel, salads, and vegetable casseroles. The kitchen prepares meat dishes as well, so some cross-contact is possible. This arrangement is standard for a Turkish restaurant.
Several dishes are clearly marked 'V' on the menu: Tofu Salad, Japchae (available vegetarian or with beef), Kimbap, and Kimmari. A vegetable-filled dumpling option is also listed. The kitchen prepares meat alongside these dishes — shared prep surfaces are a given — but the 'V' markers make it straightforward to identify your choices without having to interrogate the menu.
Vegan dishes are individually labelled throughout the menu. The 'It's Not Chicken (Vegan)' protein option appears across almost every rice bowl, noodle, and wok-fried-rice dish, and dedicated plant-based items include Edamame Beans, Katsu Not Chicken Fries (Vegan), Jackfruit Bao, and Sweet Potato Bao with vegan chilli mayo. The kitchen is shared with meat, fish, and shellfish, so cross-contamination is possible; a discussion with staff at the time of ordering is advised.
The pub offers gluten-free options and staff are described as knowledgeable and accommodating. Multiple Atly community reviewers mention gluten-free availability without incident, and one notes the waiter explained GF options in detail. No evidence exists of a dedicated gluten-free kitchen, separate fryer, or accredited coeliac certification. Sunday lunch requires two weeks' advance booking. For coeliac safety, calling ahead to confirm cross-contamination procedures for specific needs is advisable.
Several dishes are naturally vegan: hummus (chickpeas and olive oil), bulgur, dolma, acili ezme, broccoli salad, and chickpea salad among others. Staff help identify what can be veganised if asked; the venue advises 'specify vegan' when ordering. The kitchen is not vegan-only and the menu carries no vegan symbols, so diners rely on the staff working that shift.
No gluten-free menu and no dedicated fryer. Staff will identify vegetarian dishes that can be prepared without gluten and will package them separately for gluten-sensitive diners, with one diner reporting being steered toward garlic cheese mushrooms and Imam Bayaldi with rice. The kitchen has communicated directly that the shared fryer makes it unsafe for coeliac disease. Gluten-sensitive diners (not coeliac) may find workable options by asking staff; strict coeliacs should be aware of the fryer cross-contamination before deciding to visit.
The Green Dragon is tagged as offering gluten-free options on the Visit Horsham directory, but no details are available about a dedicated fryer, separate prep area, or staff training. The menu is not marked for allergens on the venue's own website. It is best to call ahead to discuss dietary needs with the team.